Jalapeno and cheddar chicken

Jalapeno Cheddar Chicken
 Ingredients:
 4 tsp Olive oil, divided
 3 Boneless, skinless chicken breasts
 1/2 tsp Kosher salt
 1/2 tsp Black pepper
 3/4 tsp Chili powder
 3/4 tsp Cumin
 1/2 CUP Onion,
finely diced 3 medium Jalapeños, seeds and membranes removed,
finely diced 2 Cloves garlic, minced
 1/2 CUP Chicken broth 4oz.
Cream cheese
 1 1/2 CUP Shredded cheddar cheese

  Directions:
 Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.
 Season chicken breasts with the salt, pepper, chili powder and cumin
 Add to pan and sear for 4 minutes on each side, until golden brown.
 Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
 Reduce heat to medium and add remaining two teaspoons olive oil to pan.
 Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened.
 Add garlic and saute for 30 more seconds.
 Add chicken broth and cream cheese and stir until melted.
 Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
 Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
 Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.)
 Serve chicken breasts with extra sauce spooned over the top.

Easy Overnight Breakfast Enchiladas

Ingredients

• 1 lb. roll breakfast sausage, browned and drained
• 1 red bell pepper, diced
• 8 green onions, green parts diced
• 2 cups shredded sharp cheddar cheese, divided
• 10 (8 inch) flour tortillas
• 6 eggs
• 2 cups half-and-half
• 1 Tbsp. all-purpose flour
• ½ tsp. salt

Instructions

1. Lightly spray a 9x13 inch glass baking dish with nonstick cooking spray. Set aside.
2. In a large bowl, combine the cooked sausage, diced peppers, green onions and 1 cup of the shredded cheese.
3. Lay a tortilla flat on a cutting board. Scoop about ⅓ cup of the sausage mixture close to the edge of the tortilla. Roll up tightly and place the enchilada seam side down in the baking dish. Repeat with the rest of the tortillas until the enchiladas are all snug in the dish.
4. In another bowl, whisk together the eggs, half-and-half, flour and salt. Pour the egg mixture over the tortillas. Cover the dish with foil and chill overnight.
5. In the morning, preheat your oven to 350*F.
6. Remove the foil from the dish and sprinkle the remaining 1 cup of cheese over the tops of the enchiladas. Cover the dish with foil again.
7. Bake, covered, for 35 minutes. Uncover, and bake for 10-15 minutes more, until the cheese is melted, the eggs are set, and the enchiladas just begin to toast up a little bit on top.
8. ENJOY!

I made these for the SEM Library staff and for the boys at home.  Not one complaint from the 11 people. Success!